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Pressure-cooker Bolognese

Pressure-cooker Bolognese

1 hour

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Pressure-cooker Bolognese

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

250 g bacon, chopped
2 T olive oil
2 carrots, grated
1 onion, finely chopped
2 celery sticks, chopped
2 garlic cloves, crushed
3 rosemary sprigs
1-2 T tomato paste
500 g lean beef mince
500 g pork mince
2 x 400 g cans cherry tomatoes
1 cup beef stock
sea salt and freshly ground black pepper, to taste
1-2 t balsamic vinegar

Method

Pan-fry the bacon in the olive oil in a pressure cooker over a medium to high heat until browned.

Add the carrots, onion and celery and cook until softened. Add the garlic, rosemary and tomato paste and cook for 5 minutes.

Add the mince and stir for 5 minutes, then add the canned tomatoes and stock. Seal the pressure cooker and cook for 30–45 minutes, season to taste and add a dash of balsamic vinegar. Serve with your favourite pasta.